What size sheet pan should be used? I can't tell from the recipe. Thanks! I want to make this tomorrow. Also: for those who made it: will it travel well? I want to bring it to a friend's house and want it to be crispy when reheated. Am I dreaming this is possible?Thanks all!

Todd English had a great restaurant in Olives in Boston, and his casual restaurants Figs had the most phenomenal flat bread pizzas (I still crave the eggplant and portobello mushroom) and had consistently great food.

Attention has not been paid to the food in this restaurant, I'm afraid. We ordered the "large" chicken dish to share. It was so tasty, but I have never had a chicken thigh so overcooked before. How do you even overcook chicken thighs? They are so forgiving. I mentioned it to the waiter. He effectively blew it off. I might have contacted the manager after the fact directly if there was an email address on the website. There wasn't, so here we are on chow.

The drinks were all over thought. Odd combinations that didn't quite work. We also shared the large beef dish. Tough meat that would have benefited from being thinly sliced against the grain.

Too bad.

I understand there is very bad blood between Todd English and Tom Siestema. As much as I've enjoyed Mr. English's food in the past, this restaurant just didn't cut it, so I'm reluctantly siding with Tom on this one.

I am a native New Englander in the Washington, DC/Northern Virginia area. We've had a Fresh Market for about a year. At first, I was very excited, but I wouldn't be sad to see it go away. I don't consider it a high quality market.

Things I'm not fond of: -The bread and baked goods are stuffed with artificial ingredients. Yuk. I'm a sucker for good quality baked goods and i never buy them here. I might as well go to our local equivalent of Stop and Shop - same quality, -For a small, specialty market, they could do a better selection of prepared food. -Not all the meat is hormone free - they "stop" the hormones on the beef 90 days before.

On the plus side:- Ours is easy and quick to get in and out of, so it makes it an upscale 7/11. - It's never crowded- Generally good fruits and vegetables (although the Rainier cherries I bought last weekend were bruised so badly i could barely eat them).

Is "Iron Chef" still that big a show that the chefs on this "competition" would REALLY want to be on it? Or are they all on it for just a little extra publicity - It must be one sweet gig...Take Alex G-my-what's-schi, she has those easy critic roles, why would she want to be an Iron Chef? Isn't it kind of over, this "Iron Chef" thing? Or is any tv exposure such a $$ bonus that they are clamoring for it?